Fresh fish balls and sponge gourd soup(qing xian yu wan si gua tang )

Fresh fish balls and sponge gourd soup

Introduction:

Production steps:

Step 1: buy the fish with the belly

Step 2: divide it into several pieces according to your own requirements (I use the fish belly to make braised fish, the fish meat to make steamed fish, and the rest to remove the fishbone and chop it into minced fish)

Step 3: fish without bones

Step 4: mince the fish and marinate with seasoning

Step 5: stir the fish evenly

Step 6: dig the minced fish into a ball with a fruit digger (you can also squeeze the minced fish into a ball by hand)

Step 7: prepare loofah (called shenggua or shuigua in some places)

Step 8: slice the loofah with a rolling knife

Step 9: Boil the water in a skillet, then put the fish balls into the skillet and cook until 8.

Step 10: when the fish balls are cooked to 8, put the sponge gourd pieces down, try the taste, add a little salt and chicken essence.

Step 11: sponge gourd can be broken green soup bowl.

Materials required:

Fish: one piece (with fish belly)

Luffa: moderate

Ginger juice: right amount

Wine: moderate

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Raw powder: appropriate amount

Edible oil: right amount

Note: warm tips: towel gourd does not need to be cooked too well, just break the green, so as to maintain the green, fragrant and refreshing taste of towel gourd.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Xian Yu Wan Si Gua Tang